This is my favourite wing recipe.

Home Cookin Chapter: Recipes From Thibeault's Table

Lemon, sea salt and black Pepper Chicken wings
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grated zest of two lemons
3 garlic cloves
lots of fresh ground coarse black pepper
sea salt
splash of olive oil.

Mix together and rub over the chicken wings. Either refrigerate for a few hours or roast in a 450°f oven turning once or twice until cooked.

HOT AND STICKY WINGS
3 lbs. chicken wings
1 (18 oz.) jar apricot-pineapple preserves
1 (1.25 oz.) packet chipotle taco seasoning
1/4 cup ketchup
1 jalapeno, finely diced (seeds discarded)

Turn on broiler. Line a baking sheet with aluminum foil; set aside. Rinse wings with cold water and pat dry with paper towels. Place wings on baking sheet skin-side up. Broil wings for 8 to 10 minutes while preparing sauce. NOTE: this step can be omitted, but produces a better tasting wing.
Place wings in the crock of 4-quart slow cooker. In a bowl, combine remaining ingredients and stir well. Pour over wings and stir to coat. Place lid on slow cooker and cook on high setting for 2-1/2 to 3-1/2 hours.
From http://www.foodnetwork.com. Show: Semi-Homemade Cooking with Sandra Lee. Episode: Simply Greek.

Oh YUM to both of those! Thanks, and keep 'em coming!

Linda

I love Shaun's recipe. It makes a ton of coating !

I don't think they are that hot but I do reduce the cayenne to 1/4 cup for the wimp.....but honestly I don't find them too hot. Then again I love hot!

I also add a tsp or so chipolte powder if it's just for me. Also a combination of smoked paprika and regular gives a nice taste.

Chicken Wings - Shaun

1/3 Cup salt
1/3 Cup paprika
1/3 Cups cayenne pepper
2 Cup flour

Chicken Wings (she used drumettes)
Mix breading ingredients together in a ziplock bag.~
Pat wings dry. Shake in mixture.~
Spray cookie sheet w/Pam, put chicken on, spray top of chicken w/Pam
Bake 375 - 40 mins flipping over half way thru.

Note: I cook at 450 for about 30 minutes flipping half way

Does about 8 pounds

I have been looking for Ann's recipe for about ten years. I haven't been able to find one, but that looks close. Lemon and garlic wings are awesome.

Here is another recipe I made recently and will definitely make again.

Home Cookin Chapter: Recipes From Thibeault's Table

Asian Style Chicken Wings with a Spicy Garlic Ginger Sauce
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30 to 40 wings
1 cup flour
salt
pepper
Canola Oil

Sauce

1 cup water
1/2 cup Rice Wine Vinegar
1 cup sliced ginger
2 to 3 minced garlic cloves
2 to 3 tablespoons honey
1/3 cup brown sugar
2 tablespoons Thai Sweet Chili Sauce
1 tablespoon Chile Garlic Sauce

Use a mandoline to slice the ginger.

Put all the ingredients in a small pot and simmer until the sauce reduces and thickens to a syrup consistency.

Heat oil to 350°F.
Place season flour into a bag and toss in the chicken wings. Shake to coat.

Fry the wings about 10 at a time for approximately 5 minutes. Drain on papertowels.

Fry the second and third batch. Raise heat to 375°F and fry the wings again for 5 to 6 minutes or until the wings are golden brown. Toss wings with Garlic Ginger sauce and serve immediately.

I love wings if they are crunchy. I have had wayyyyy to many with slimy skins. If anybody has a good crispy crunchyish secret, I would sure love to know it. Everytime I bake them, I have slimy skins. Yuck. Turns me off chicken.
I will be waiting here with baited breath to see if anybody has a good recipe and tip for crispyish hot wings!

Sherry, I don't like soft skin on my wings either. One of the reasons I don't care for any wings baked in a sauce. Gotta be crunchy for me but I don't want to deep fry them.

Shaun's recipe turns out the crispest baked wings I have ever had. Go with the higher heat and maybe a bit longer than the 30 minutes and then place on paper towels to absorb any oil.

Oh, I also bake them on parchment paper.

Linda:
If you allready have an Awesome Buffallo Wing Recipe,why don't you just make some hot and some not.
Lou ?????

I rarely venture away from Buffalo wings, and for those I always end up coming back to the original old Frank's and Butter. Easy as can be, not too hot for those who prefert mild, not too mild for those who prefer hot. What more could you ask for.

But these are sounding good. I'll be watching.

And I've been in the mood for wings ever since seeing this video a few weeks back: How to eat wings. Seems a bit more civilized than my way.

Here is a link that might be useful: how to

I think I got this recipe from a Kikkoman ad or website once upon a time. I love them. It makes two huge trays as written. I've never made it with just drumettes, I always use both halfs of the wing. I also kick it up to 450 after I turn them over to get them darker.

Teriyaki Chicken Wings

Yield: 24 servings

1/4 cup KIKKOMAN Soy Sauce
1/4 cup dry sherry
72 chicken wing drumettes
1 1/3 cups KIKKOMAN Teriyaki Glaze
2 teaspoons minced garlic
3 tablespoons toasted sesame seed

In large bowl, combine soy sauce and sherry; add drumettes and turn in sauce mixture to coat. On foil-lined sheet pan, arrange drumettes side by side. Bake in 425°F oven for 20 minutes. Mix teriyaki glaze and garlic; brush tops of drumettes with half of the glaze mixture. Turn drumettes over and brush with remaining glaze mixture. Bake 15 minutes more or until drumettes are no longer pink on the inside. Sprinkle drumettes with sesame seed.

This recipe of Bobby Flay's is our favorite (since last year).
I like crispy wings - DH just loves wings - after tossing the wings in the Chipotle sauce, we put them back on the grill to crisp them again. Delicious.

I also freeze these wings (before the 2nd grilling) and they are actually better the second time. If it is too cold or snowy or rainy for the grill (or I am eating alone)- I grill them on the panini- a special treat for dinner for 1.

I also found I can make them early in the day, like for a Football game, and grill them tailgating or at home - for the 2nd grilling.

I serve the extra Chipotle Sauce on the side.

I also freeze the extra Chipotle Sauce in a ziplock if I don't cook enough wings the first time.

We have been cooking Buffalo wings for about 25 years - and these are really in competition for the original recipe- different, but equally good.

Here is a link that might be useful: Bobby Flay's ckicken wings - chipotle

Sherry, do try my wings. I hate rubbery chicken wings too. These turn out nice and crispy. When you mix up the coating, just scoop out what you need for the chicken wings you're making and save the rest in the fridge til you want to make them again.

I just made these last night!

Here are some wings I made recently that I really enjoyed.

Home Cookin Chapter: Recipes Co Opted From Various Sources

Orange Glazed Chicken Wings courtesy of Alton Brown, 2007

* 12 whole chicken wings
* 1 (6-ounce) can frozen orange juice concentrate
* 3 tablespoons hoisin sauce
* 2 teaspoons honey
* 1 tablespoon soy sauce
* 1 teaspoon rice wine vinegar
* 1/2 teaspoon crushed red pepper flakes

Directions

Place a 6-quart saucepan with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil.

Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.

Preheat the oven to 425 degrees F.

Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.

During the last 20 minutes of cooking the chicken, place the orange juice concentrate, hoisin sauce, honey, soy sauce, rice wine vinegar and red pepper flakes into a small saucepan, stir to combine and bring to a simmer over medium-high heat. Reduce the mixture to about 1/2 cup, approximately 5 to 10 minutes. Remove from the heat and allow to cool at least 5 minutes.

Remove the wings from the oven and transfer to a large mixing bowl along with the glaze and toss to coat. Serve warm.

I'd really love to try Shaun's wings, but I am afraid I don't have the large amounts of paprika or cayenne on hand that are called for. And no time to go to the grocery store!

I am going to try Ann's Lemon & Sea Salt wings this time, and then stock up on the ingredients for the others next round.

Thanks all! I am saving all of these to try in the future!

Linda

These do come out crispy - if you want them super crispy, make the last few minutes "broil" instead of "bake". Also, I included the sauce recipe, but I usually use my own concoction rather than this one, you can sub whatever sauce you like.

Larry's Caldwell Cafe Hot Wings
Recipe courtesy Young ChefÂs Cookbook 2000

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon pepper
2 teaspoons cayenne pepper
40 to 50 chicken wings, third joint removed
Sauce, recipe follows
Nonstick cooking spray
Combine flour, salt, pepper and red pepper in a plastic, sealable bag. Shake the wings 6 at a time until well coated. Shake off excess flour and place on a baking pan that has been sprayed with nonstick cooking spray. Bake in a preheated 425 degree F oven for 35 minutes.When chicken has cooked for 35 minutes, remove from oven and brush sauce generously over wings. Return to oven for 10 minutes. Remove from oven and turn wings. Brush with sauce and return to oven for 5 minutes. Serve with remaining sauce.
Sauce:
1 bottle (18-ounces) World Harbors Afterglow Hot Zings Sauce & Marinade
1 jar (13-ounces) NanceÂs Chicken Wing Sauce
1/2 cup cider vinegar
1/2 cup brown sugar
1 stick butter
1/2 cup hot pepper sauce, optional
Combine all ingredients in saucepan over medium heat and stir until mixture comes to a boil. Reduce heat and cook until thickened, about 20 to 30 minutes. This amount of sauce is enough for 40 to 50 chicken wings.
Yield: 10 appetizer servings
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
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I don't remember when I copied this, and I haven't yet tried it, but the reviews were great!

Buffalo Chicken
Posted by debbie814
Side note from debbie: "This is a recipe that my hubbie makes that he learned from his college roommate from Buffalo, NY. It's very yummy!!"

8 boneless chicken breasts
Mix together:
1 small bottle of Frank's hot sauce (6 oz.)
½ stick of melted margarine
3 cloves garlic (minced)

Dip chicken in bread crumbs, and fry in vegetable oil until golden brown. Place in baking dish, and pour the mixture over the breasts. Bake or 25 minutes @ 350.
If you want it spicier, use less margarine. If you want it milder, use more margarine.
Serve celery sticks with bleu cheese dressing as a side dish.

Linda:
Here is a Sauce I use for Country Style Ribs.
I have used it for Chicken Wings also.
You can add some Cayenne Pepper to taste.

LouÂs Broiled Spare Ribs and Finger Licking Good , Sauce

I use Country Style or Sizzlers , cut a little thicker than ½ inch

For about 3 ½ lb. of meat.
Put a pot of water to boil, on the range top, with just enough water
To cover the Ribs.
Add:
1/3 teaspoon of Old Bay Seasoning , Garlic Powder and Onion Powder.
An Italian pinch of Ground Cloves , Basil and Oregano
1/4 Teaspoon of Black Pepper
2 Bay leaves
Simmer for about 90 minutes

Meanwhile, put in a small bowl :
1/2 cup of Bullseye or Krafts Original Barbecue Sauce
1/2 cup of Ketsup
1/2 teaspoon of Mustard
¼ teaspoon of Old Bay Seasoning
1/3 Teaspoon of Garlic Powder, Onion Powder
An Italian pinch of Cloves , Basil and Oregano
Black Pepper - to taste.
2 tablespoons of Brown Sugar and Maple or Pancake Syrup
2 Heaping tablespoons of Grape Jelly and Strawberry Jam
Smooth out the Jelly and Jam with a fork and mix well.

This may sound like overpowering sweetness but it is not.
It is a Sweet and Sour

I use a 9x 13 SS pan and lay some Sauce on the bottom.

Then I lay in the simmered Spare Ribs and spoon the Sauce on them.
If there is some sauce left over , save it for basting when the ribs are almost done.
I cook them in an electric range Broiler, set on Low,
Placed on a shelf about 8 inches below the burner.
They will cook in about 25 minutes. Test after 20 minutes
Ummmmmmmeemm Gooooooooood !!!!!!!!

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Here is a Feedback on the Ribs:

Lou's Finger Licking Good Sauce - Wow! clip this post email this post what is this?
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Posted by tammyct (My Page) on
Sat, Aug 18, 07 at 20:24
Tonight I made Lou's Broiled Spare Ribs with the Finger Licking Good Sauce and what a hit the sauce was with my husband and I. It carmelized up beautifully and was a so goo-ey and and tasty. Not too sweet either. I think I'll try it on the grill with pork baby back ribs. Thanks again!

You guys have inspired me! I'm trying out AnnT's Lemon, Sea Salt, and Black Pepper wings and Shaun's spicy wings tonight for our Big 12 Championship Game watching party. I'm finally going to try that Jalapeno Popper Dip too. That, along with veggies and ranch, and Paula Deen's Pine bark should round out our junk food feast. Wish me luck with those wings!

Chrissy

Ooooh -- this thread is making me huuungry! Chrissy, let us know how those two recipes turn out for you -- I'm sitting here watching the SEC championship game and wishing I was at your place trying them both!